You can use any coloured peppers (bell peppers, capsicum) in this recipe. Red or brown onion can be used. If sweet potato is not to your liking, feel free to use some white potato or pumpkin instead. You can reduce the ingredients slightly to make a smaller batch, however the leftovers keep well for a day or two.
- 2–3 tablespoons of olive oil
- 1/2 large brown onion, sliced into thin wedges
- 1 medium sweet potato, peeled and sliced into wedges (see pic)
- 1/2 small red pepper, sliced into strips
- 1/2 small yellow pepper, sliced into strips
- 1 clove garlic, diced
- 1 teaspoon ground cumin powder
- 1 teaspoon paprika powder
- 1 teaspoon ground coriander seed powder
- Pinch of chilli powder (optional)
- 2/3 teaspoon salt
- 6 eggs
- 4–5 cherry tomatoes, halved
- A few fresh herbs of choice or a sprinkle of dried herbs
- Preheat the oven to 200 C / 400 F.
- Add olive oil to a round or square baking tray or a casserole dish. Add the vegetables, garlic, spices, and salt and toss through to coat evenly.
- Place in the oven, middle shelf, and bake for 20 minutes.
- Once pre-cooked, remove from the oven and separate the veggies slightly to make small wells for the eggs. Crack the eggs over the top, letting them spread out evenly in the dish. Scatter the halved cherry tomatoes on top.
- Place back in the oven for around 8-10 minutes, or until the whites are firm and the egg yolks are still slightly soft (or as you like).
- Sprinkle with some fresh or dried herbs before serving.